LOULLA’S KALON- PRAMA

semolina

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and provides a different texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

ground almonds

🥗Healthier: ground walnuts

💰Cheaper: sunflower seeds

Ground walnuts offer a similar flavor with less cost.

olive oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a distinct flavor and is often used in baking.

Brush the baking dish with vegetable oil, ensuring it covers everywhere.

Sprinkle semolina in the baking dish to make the bottom crispy.

In a bowl, combine vegetable oil, fresh orange juice, yogurt, and the zest of half an orange, mixing well.

Add sugar and mix again to bind everything together.

Add half a teaspoon of ground mastic and vanilla extract, then mix again.

Add 2 teaspoons of baking powder and 1 teaspoon of bicarbonate of soda, mixing until combined.

Gradually add semolina to the mixture, stirring until fully incorporated.

Let the mixture rest for 20 to 30 minutes to allow the semolina to absorb the yogurt and orange juice.

Prepare the syrup by mixing sugar, a cinnamon stick, 2 to 3 teaspoons of lemon juice, and cold water until the sugar dissolves, then simmer for 8 to 10 minutes until thickened.

After resting, mark the cake into portions with a knife and place a row of blanched almonds into each portion.

Preheat the oven to 170°C (338°F) and bake the cake for 35 to 40 minutes, checking for even browning after 20 minutes.

Once baked, pour warm syrup over the hot cake, ensuring to use all the syrup.

Allow to cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens